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Substituting liquor for steak a poivre

I'm making steak a poivre from the Essential New York Times Cookbook. We've realized that the cognac we have is pretty expensive - can we substitute sherry?

asked by LucyS over 3 years ago
4 answers 1310 views
Cbfb27ea-071f-4941-9183-30dce4007b50.merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 3 years ago

Funnily enough, that's actually a recipe I came up with! And yes, dry sherry or brandy would be just fine.

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added over 3 years ago

Thank you so much, Merrill! I ADORE the book. I sat down on Christmas morning and read the whole thing. Thank you so much for answering personally!!

Cbfb27ea-071f-4941-9183-30dce4007b50.merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 3 years ago

My pleasure! So glad you like the book.

516f887e-3787-460a-bf21-d20ef4195109.bigpan
added over 3 years ago

As the pepper will dominate the sauce, first choice is the brandy family ... Cognac, armanac, brandy- then try a non smoky whiskey (scotch), and of course dry sherry. But since you will only be using a little - use the expensive stuff. (easy for me to say.... but the taste will be "ahhhhhh")